Department of New Cultivar Innovation, The New Zealand Institute for Plant and Food Research Ltd, Auckland, New Zealand.
Department of Arctic and Marine Biology, UiT The Arctic University of Norway, Tromsø, Norway.
Plant Cell Environ. 2023 Dec;46(12):3663-3679. doi: 10.1111/pce.14684. Epub 2023 Aug 9.
For many fruit crops, the colour of the fruit outwardly defines its eating quality. Fruit pigments provide reproductive advantage for the plant as well as providing protection against unfavourable environmental conditions and pathogens. For consumers these colours are considered attractive and provide many of the dietary benefits derived from fruits. In the majority of species, the main pigments are either carotenoids and/or anthocyanins. They are produced in the fruit as part of the ripening process, orchestrated by phytohormones and an ensuing transcriptional cascade, culminating in pigment biosynthesis. Whilst this is a controlled developmental process, the production of pigments is also attuned to environmental conditions such as light quantity and quality, availability of water and ambient temperature. If these factors intensify to stress levels, fruit tissues respond by increasing (or ceasing) pigment production. In many cases, if the stress is not severe, this can have a positive outcome for fruit quality. Here, we focus on the principal environmental factors (light, temperature and water) that can influence fruit colour.
对于许多水果作物来说，果实的颜色从外表上定义了其食用品质。水果中的色素不仅为植物提供了繁殖优势，还能提供对不利环境条件和病原体的保护。对于消费者来说，这些颜色是有吸引力的，并且提供了许多来自水果的饮食益处。在大多数物种中，主要的色素要么是类胡萝卜素，要么是花青素。它们是在果实成熟过程中由植物激素和随后的转录级联产生的，最终导致色素生物合成。虽然这是一个受控的发育过程，但色素的产生也会受到环境条件的影响，如光量和质量、水的可用性和环境温度。如果这些因素加剧到胁迫水平，果实组织会通过增加（或停止）色素的产生来做出反应。在许多情况下，如果胁迫不严重，这对果实品质会有积极的影响。在这里，我们主要关注可能影响果实颜色的主要环境因素（光、温度和水）。
